Cilantro marinated shrimp tossed with fish sauce caramel, red onion, mint and peanuts
Hermit's Nest Salad
Confit tomato, olive tapenade, roasted eggplant purée, sourdough crouton and feta-honey cream hidden beneath a dome of baby red romaine lettuce
vegetarian
Crispy Sunchokes
Garnet yam causa, warm fermented garlic cream, first of the season persimmon, belgian endive
vegetarian
Main Courses
for 3 courses, choose 1, for 4 or 5 courses, choose up to 2
Iberico Presa Acorn-Fed Pork Steak
($7 supplement) The "wagyu" of pork, served with fennel cream, caramelized baby fennel, pickled pearl onions, smoked broccoli quenelle and whole grain mustard jus
Rajasthani "Khad" Chicken
Recipe of nomads, prepared for kings. Slow-braised chicken leg with cashews, dried rose, browned onions and mild chilies, served with a cilantro-herb salad, kitchari and crisp flat bread
Olive Oil Poached Local Halibut
Golden curry sauce, pear and Jimmy Nardello pepper chutney, pickled kumquats, summer beans
Slow-Roasted Squab
($7 supplement) Miso-scented squab breast, squab leg kebab, Japanese style black curry (contains squid ink), romanesco cauliflower, baby corn, porcini risotto
Shrouded in obscurity and intrigue, spices have mesmerized and intoxicated mankind for centuries. This essential ingredient has also captivated co-owners Sachin Chopra and Shoshana Wolff, who aptly named their restaurant to encompass the world of spices. Having worked his way through some of Manhattan’s finest restaurants, and most recently, been instrumental in launching a number of successful South Bay Indian fusion restaurants, Sachin is excited to create a restaurant that pays respect to this all-powerful flavor enhancement.